Empty My Fridge
Extra Chili Oil: 辣椒油 How to Make Extra Smokey, Spicy & Flavorful!
Ingredients
- Ginger2 oz
- Garlic · crushed12 cloves
- Onion · chopped1 ½
- Peppercorn2 tbsp
- Bay leaf1
- Vegetable oil3 cups + 3 tbsp
- Chili flake · flakes1 cup + 2 tbsp
- Soy sauce3 tbsp
- Doubanjiang · paste3 tbsp
- Black bean2 tbsp
- Sugar2 tbsp
- MSG · powder½ tsp
- Salt1 pinch
Instructions
- Combine ginger, garlic, onion, Sichuan peppercorns, bay leaf and oil in a saucepan. Simmer over medium heat for 15 to 18 minutes until the vegetables are brown.
- Toast the red pepper flakes in a dry pan for about 4 to 5 minutes until dark and smoky. Add them to the flavored oil and simmer for about 12 minutes until the oil is dark brown.
- Heat 3 tbsp neutral oil in a wok or pot over high heat, add the chopped onion and stir-fry about 4 minutes until caramelized.
- Pour the soy sauce around the edge of the wok, then add the toban djan and stir-fry with the onion for 1 minute.
- Lower the heat. Add the chili flakes, gochugaru (if using), fermented black beans (if using), sugar, MSG or mushroom powder, and a pinch of salt.
- Strain the hot oil, keeping only the clear oil, into the pan. Stir and cook 1 to 2 minutes, then remove from heat and cool.
- Store in an airtight jar in a pantry. It keeps 3 to 4 months; keep the jar clean to avoid mold.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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